Description
A quick and flavorful Frito Taco Salad combining fresh corn, crisp lettuce, beans, cheese, and crunchy Fritos, topped with a zesty Catalina dressing and optional toppings like sour cream, guacamole, and pico de gallo for a perfect Tex-Mex inspired meal.
Ingredients
Fresh Produce
- 2 ears fresh corn (kernels cut off)
- 2 Romaine lettuce hearts, chopped
- 1 cup sliced cherry tomatoes
Canned Goods
- 16 ounce can black beans (or pinto beans), drained and rinsed
- 1 can sliced olives, drained well
Dairy
- 2 cups shredded cheddar cheese
Snacks & Dressings
- 2 cups Fritos corn chips
- 1 cup Catalina dressing (or French dressing)
Optional Toppings
- Sour cream
- Guacamole
- Pico de gallo
Instructions
- Cook the Corn: Arrange both ears of unshucked fresh corn in the microwave on a microwave-safe plate or tray. Microwave on high for 5 minutes. Let the corn cool on a rack or cutting board. Once cool enough to handle, remove the husks and cut the kernels off the cob.
- Combine Salad Ingredients: In a large salad bowl, add chopped romaine lettuce, black beans, sliced cherry tomatoes, shredded cheddar cheese, freshly cut corn kernels, and drained sliced olives. Stir gently to mix all ingredients evenly.
- Add Chips and Dressing: Just before serving, add the Fritos corn chips and Catalina dressing to the salad. Toss thoroughly to coat the ingredients with dressing and distribute the chips throughout.
- Serve with Toppings: Serve the salad with optional toppings such as sour cream, guacamole, and pico de gallo on the side or on top, allowing guests to customize their servings.
Notes
- Microwaving corn in the husk steams it perfectly, retaining moisture and flavor.
- For a vegetarian option, ensure the dressing and toppings are free from animal ingredients.
- Substitute black beans with pinto beans according to preference.
- For added protein, grilled chicken or ground beef can be added if desired.
- Serve immediately after adding Fritos to prevent them from becoming soggy.
